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Cranberry Almond Bread
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| 4 | eggs |
| 2 med | zucchini, grated |
| ½ c | almond butter |
| 1 c | dried, unsweetened cranberries |
| 1 c | almond meal |
| 2 Tbsp | raw honey |
| 1½ tsp | cinnamon |
| 1½ tsp | nutmeg |
| 1 tsp | pumpkin pie spice |
| 1 tsp | baking soda |
| ¼ tsp | sea salt |
| ¼ tsp | ground cloves |
| ¾ c | chopped walnuts |
1. PREHEAT oven to 350°F. Prepare a 9 × 5 loaf pan with olive oil spray or apply olive oil with a paper towel.
2. SEPARATE egg yolks from the egg whites and put each in a separate bowl. Beat the egg yolks well.
3. COMBINE all the remaining ingredients with the egg yolks, except for the walnuts. Mix well.
4. WHIP the egg whites with an electric beater in a separate bowl until they form stiff peaks. Fold in the egg whites with the egg/zucchini mixture. Gently mix in the chopped walnuts and pour the batter into your greased loaf pan.
5. BAKE for 60 minutes until the top is a golden brown color. Test for doneness by inserting a toothpick or cake tester in the center of the bread. It is done when only crumbs appear on the toothpick or tester.
6. LET bread cool for 15 to 20 minutes before removing it from the pan. Slice to desired thickness and enjoy.
NUTRITION (per serving) 220 cal, 9 g pro, 12 g carb, 4 g fiber, 6 g sugars, 17 g fat, 2 g sat fat, 190 mg sodium
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